Salmon with salsa verde

Salmon with salsa verde


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Salmon is one of the best sources of omega-fatty acids. It also provides valuable minerals, while fresh salmon in particular supplies copious amounts of niacin.

Janet Mitchell

Serves: 4 

  • 1 slice firm white sandwich bread, crumbled
  • 2 tablespoons low-fat milk
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon capers, rinsed
  • 2 anchovy fillets
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 salmon fillets, skinned (200g each)
  • 1 small bunch rocket (optional)

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat the oven to 200°C. Combine the bread and milk in a shallow bowl; put aside to soak.
  2. Combine the parsley, capers, anchovies, lemon juice and a good grinding of pepper in a food processor. Pulse to combine. Add the soaked bread and process until puréed. With the motor still running, slowly add the oil; process until smooth.
  3. Spray a baking tray with cooking spray. Place the salmon, rounded-side-up, on the tray. Bake for 6 to 10 minutes or until the salmon is rare to medium. Serve on a bed of rocket leaves, if using, with the salsa spooned on top.

Did you know?

Canned salmon is so rich in calcium because, during processing, the bones become soft enough to eat.

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